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Rainbow Veggies Sandwich with Apple Cider Vinaigrette

Jay
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American, Vegetarian
Servings 6 people

Ingredients
  

  • 1 round loaf sour dough (cut inch of top and hollow out inside)
  • 1/4 red cabbage (shredded)
  • 1/4 pound cheddar cheese slices (thick slices)
  • 1 yellow pepper (cut in strips)
  • 1 avocado (smashed with lime and salt)
  • 1 tomato (sliced thin)
  • 1 cup arugula
  • 3 tablepoons olive tapenade or pesto
  • salt and pepper

Apple Cider Vinaigrette

  • 1/3 cup apple cider vinegar
  • 1 garlic clove (grated or finely chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tespoon Dijon mustard
  • 1/2 cup extra virgin olive oil

Instructions
 

  • First, place the arugula, yellow peppers, and cabbage in separate bowls. Add 1 teaspoon sat and 1/2 teaspoon pepper in each and mix. Let sit for 15 minutes so seasons through the vegetable. 
  • Next, combine all vinaigrette ingredients until looks creamy and then pour evenly into all 3 bowls of veggies. 
  • Also, salt and pepper the tomato and avocado.
  • Now, cut an 1 inch from the top the bread and hollow out the inside. Next smear olive tapenade all over the inside (see video above). 
  • Next, layer veggies in the bread (tomatoes, cheddar cheese, yellow peppers, avocado, arugula, then top layer of cabbage).
  • Finally, put top of bread on top. Place heavy pot or can onto of the bread and let sit for 1 hour or overnight in the fridge. 
  • Cut and enjoy!